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Tarragon Scallop Gratins


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  • 8 ounces bay scallops
  • 2 tablespoons olive oil
  • 2 tablespoons dry white wine or vermouth
  • 1 large shallot chopped
  • 1 tablespoon chopped fresh tarragon (or 1 tspn dried tarragon)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/3 cup fresh breadcrumbs


Servings 2


Step 1

Preheat oven to 450 degrees. Combine scallops, olive oil, white wine, chopped shallot and tarragon in medium bowl. Season with salt and pepper. Mix to blend.

Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing equally. Bake until scallops are just cooked through and opaque and crumbs on top are golden, about 15 minutes.

This recipe yields 2 servings; Can be doubled.

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